CHILLI ‘Indian Kashmiri’ Vegetable Seeds
Botanical Name: Capsicum annuum
‘Kashmiri chillies produce bright red, aromatic, mild-flavored chillies traditionally used as a dried powder in tandoori chicken. The fruit is 10 cm long, 2 cm wide, and ripens from green to red. The bushes are sturdy to about 1 m high and productive. It can be eaten fresh or used to make a fairly mild chili powder. Scoville heat scale 1,000 – 2,000 units.
Plant Type: Warm season, frost-tender annual
Plant Height: 100 cm
Sow When:
- Temperate: Early spring – inside with extra heat; Spring
- Subtropical: All year but avoid January – February
- Tropical: All year but avoid January – February
Germination: 7 – 14 days
Depth: 6 mm deep
Position: Full sun
Sow Where: Into seedling pots, transplant when soil is warm
Soil Type: Fertile, well-drained soil, pH 5 – 6
Spacing: 45 cm between plants
Details: Avoid high nitrogen fertilizers as these will promote leaf growth at the expense of fruit; keep moisture constant
Harvest: 60 – 80 days for red fruit
